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Toffee-Mocha Cream Torte

When you really want to impress someone, this scrumptious torte is just the thing to make! Instant coffee granules give the moist chocolate cake a mild mocha flavor, while the fluffy whipped cream layers, blended with brown sugar and crunchy toffee bits, are deliciously rich. —Lynn Rogers, Richfield, North Carolina
  • Total Time
    Prep: 20 min. + cooling Bake: 20 min. + cooling
  • Makes
    14 servings

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-2/3 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons instant coffee granules
  • 1 cup boiling water
  • TOPPING:
  • 1/2 teaspoon instant coffee granules
  • 1 teaspoon hot water
  • 2 cups heavy whipping cream
  • 3 tablespoons light brown sugar
  • 6 Heath candy bars (1.4 ounces each), crushed, divided

Directions

  • Preheat oven to 350° . In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; stir into batter.
  • Pour into three greased and floured 9-in. round baking pans. Bake 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  • For topping, dissolve coffee in water in a large bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator.
Nutrition Facts
1 slice: 487 calories, 28g fat (17g saturated fat), 113mg cholesterol, 403mg sodium, 56g carbohydrate (35g sugars, 2g fiber), 6g protein.

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